Hoisin Baked Tofu Vermicelli

A vegetarian rice noodle salad with vegetables, herbs, and sweet and salty baked tofu.

Tofu is a simple and inexpensive meat alternative.  For most cooking, my favorite is Aloha Tofu firm tofu (it's local).  Firm tofu holds its shape through many types of cooking and it absorbs sauce and marinade flavors well.  Baking tofu is a simple preparation that dries it out slightly giving it a chewy more meaty texture (texture is very important to me...I don't want it to be mushy and this way it's not).  It is a great way to replace meat and still be satisfied.

Hoisin Baked Tofu is simple & inexpensive meat alternative  [Tweet this]

I just mixed up a simple sauce of equal parts hoisin and soy sauces.  The two sauces give the tofu a dark color and a sweet, salty, and bold flavor.  It has an almost meaty flavor with less than half the calories of most meats.

Great taste w/ #halfthecalories of chicken  [Tweet this]

Hoisin Baked Tofu

Prep time: about 45 min (30 are inactive)
Cook time:  30 min
Servings:  6

Ingredients:

20 ounces firm tofu (I use Aloha brand)
2 Tbsp hoisin sauce
2 Tbsp soy sauce

Remove the tofu from the pack and drain the water.  (If needed)Cut it in half crosswise so you have 2 pieces of about 1 inch thick (approximate 4x4 inch squares).

Place the halves side by side on an absorbent towel (or a couple layers of paper towel) lined sheet pan.  Cover the tofu with another towel and pan or plate and place a little weight on top (a cast iron skillet works well, or a jug of juice).

Allow the tofu to press (this squeezes out excess moisture) for at least 30 minutes.

Preheat oven to 400F

Then cut the tofu squares in half and then into 1x2 inch slices that are about 1/4 inch thick (none of this is exact I just guestimate).  If this doesn't make sense to you, just cut it whatever way you like I find that 1/4 inch thick pieces work best.

Line a baking sheet with aluminum foil.

Mix the hoisin and soy sauces together until well combined and brush/spread on both sides of the tofu slices.

Lay the tofu slices out side by side on the baking sheet.

Bake at 400F for 15 minutes then flip each slice over and bake for 10-15 minutes longer.

Makes about 6 servings.

Serve immediately or leftovers are great cold (great addition to spring rolls)

Ingredients continued:

Bean Sprouts
Lettuce
Mint
Thai basil
Cilantro
Vermicelli rice noodles, cooked
Carrots, julienned or shredded
Green onion
Jalapenos, sliced
Hoisin Baked Tofu
Nuoc Cham

Place all the vegetables, herbs, noodles, and chicken in a big salad bowl (use as much of each as you like).  Then pour the nuoc cham over everything (I usually use a few tablespoons but use as much as you like).

Enjoy.

Other recipes mentioned in this post:

Spring Rolls

Nuoc Cham

For more vermicelli recipes check out:

Lemongrass Chicken Vermicelli

Char Siu (BBQ Pork) Vermicelli

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Char Siu (Barbecue Pork) Vermicelli

A salad of crisp vegetables and lettuce with noodles and pork all brought together with a sweet, salty, spicy, and sour sauce.

Vermicelli is one of my go to quick meals.  I've written about it before in my Vermicelli Salad where I used slices of left over Prime Rib.  You can use just about any leftover meat, or even tofu, you have and like but Char Siu is my absolute favorite.  We have found a great brand of Char Siu at  CostCo and it comes in a big package that we split into 3 or 4 smaller packs and keep in the freezer.  I just pop one of these packs into the refrigerator the night before then slice it when thawed and we have enough for about 4 servings of vermicelli.

For the noodles I always try to keep some thin bean thread or rice noodles in the pantry.  These cook in no time.  I usually just put them in a big bowl, pour boiling water over them and let them sit for about 10 minutes.  Once the noodles have softened I drain and rinse them in cold water.  Leftover noodles are fine refrigerated for a day or two in a sealed container.

The vegetables are very simple.  Just wash them and cut them however you like.  I use sprouts, lettuce, carrots, sometimes cucumbers, and jalapenos (for my husband).  Then you have your herbs.  You can use them or not depending on your own personal tastes but I think they add a little something to the dish.  Thai basil is my favorite and what I usually use, but mint, cilantro, and green onions are also good options and/or additions.

Most important is the sauce Nuoc Cham.  It is a great combination of flavors salty, sweet, sour and spicy and it helps add flavor to the noodles and keeps them from sticking together.  I love this stuff and am so happy I now know how to make it.  I like to add my julienned carrots to the sauce and let them soak in it for even more deliciousness.  Making the Nuoc Cham is probably the most time consuming part of this meal but it only takes about 10 minutes to prepare.  Nuoc Cham can be made the night before and refrigerated until ready to use.  It tastes even better the longer it sits.  I've kept it refrigerated for about a week before (I don't know how long it actually lasts because we use it up rather quickly).

Char Siu Vermicelli

Ingredients:

Char Siu (barbecue pork), sliced
Lettuce, torn
Sprouts
Thin rice noodles (or bean thread noodles), cooked and rinsed
Carrots, julienned
Thai basil
Nuoc Cham
Cucumbers, sliced (optional)
Jalapenos, sliced (optional)
Green onions, sliced (optional)
Mint leaves (optional)
Cilantro (optional)

It's real simple just sit every thing out and let each person make their own salad.

I like to put sprouts and lettuce in first.  Then, noodles, pork (cold is fine but you can heat it if you prefer), carrots (and other veggies), and herbs.  Lastly I pour a few tablespoons of Nuoc Cham over everything.

The hardest part for me is getting everything to fit in the bowl.  I've been looking for some really big serving bowls but haven't been able to find any yet that I like.

Enjoy.

Linked to:  Two Cup, Teach Me, Lou Lou Girls, Full Plate, Cook Craft Share, Eat Create, Freedom, Foodie Friends, See ya in the Gumbo, Merry Mon, Best of the Weekend


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Tutorial: How to Roll a Spring Roll

A tutorial showing how to roll a spring roll (also called a fresh roll or summer roll).

Making spring rolls at home is not as difficult as it seems.  Don't be afraid to give it a try.  Even if your first few don't come out great with a little practice it becomes easier.  Here is how I roll spring rolls.

Dip the rice paper in warm water (do not let it soak).  Fully submerge the rice wrapper in the water and quickly remove it.  I'm using a 12 inch wrapper (they come in many sizes I find it easier to use the bigger size)

Spread the wet wrapper on your work surface (it will still be stiff, but will soften as it sits).

Make a small pile of your ingredients in the center of the wrapper.  Ingredients can include carrots, cucumber, lettuce, meat, tofu, sprouts, herbs, and rice noodles.  You could even try fruit.  The possibilities are endless.  I made these without rice noodles (because I was serving them with sticky rice).

Peel one side of the spring roll wrapper up off your surface and fold partly over the ingredients.

Repeat with the opposite side.

Then fold the front side over the ingredients and, gently pressing the air out, roll tightly.

Leave spring roll seam side down and cover with plastic wrap until ready to eat.  Spring rolls are best the same day they are made but they are still edible the next day just a little tough.  By the third day they are very tough and dry.

The hardest part of making spring rolls, for me, is to get them wrapped tight enough.  Just know that the wrappers are pretty tough and can take a lot of pressure.  I served these spring rolls with 3 kinds of dipping sauce.

From left to right:  Nuoc Cham, Peanut sauce, and Mango puree.  Enjoy.

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Vermicelli Salad

This fresh salad uses leftover prime rib, rice noodles, and crisp lettuce and sprouts.  A great light and nutritious dinner.

 

About 5 years ago, when I lived in Houston, TX, I lived right next door to a great Vietnamese restaurant.  At least weekly (or maybe more often) my husband and I would have lunch there.  Almost every time I ordered the char siu (or barbeque pork) vermicelli.  It was a delicious rice noodle salad with lettuce, sprouts and carrots topped with char siu and an amazing fish sauce based sauce to pour over it.  Since leaving Houston I have tried desperately to remake this at home.  While my recipe may not be the same, it is very satisfying.

One part I have not mastered is making the barbeque pork.  I have a few recipes I want to try but usually I buy char siu ready made from Chinatown.  This time I topped my salad with leftover prime rib.  Any meat or tofu is good.

I get all of the ingredients ready and in individual containers so when ready to eat everyone can make their own salad.  This could be fun for a dinner party just set everything up as a salad bar and let friends just walk through and make their own salad just the way they like it.  You could even have different types of meat or meatless options.  Here is what I use.

Vermicelli Salad

Ingredients:

Meat (leftover prime rib), sliced
Lettuce, any type you prefer
Sprouts
Rice noodles, cooked
Nuoc Cham
Mint leaves, torn
Thai basil leaves, torn

In a bowl, (the wider and deeper the better) add a handful of lettuce and a handful of sprouts.  Next, top this with the cooked rice noodles (for most noodles boil enough water to cover, then add the noodles and turn off the heat.  Let the noodles sit for 10 minutes in the hot water until soft.  Then, drain and rinse with cold water) I use a handful.  Last, add the meat, pour on about 2 Tbsp of the Nuoc Cham, make sure to add plenty of carrots (the carrots absorb the flavors of the sauce and taste so good.  My favorite part) and sprinkle on some mint and basil.  Stir to mix everything together and eat.

 An important component that makes the vermicelli so good is the sauce.  I have tried all kinds of recipes and the closest I have found so far is Nuoc Cham from finecooking.com  (I made a few tweaks of my own).  It has a good balance of salty, sweet, spicy and sour.

Nuoc Cham:

1/2 cup water
2 Tbsp brown sugar
2 limes (2 Tbsp lime juice)
1 clove garlic, minced
2 Tbsp fish sauce (you can substitute soy sauce or Braggs liquid aminos for vegan/vegetarian option)
2-3 bird chilies, sliced small
1 tsp sriracha (a chili and garlic sauce)
1 carrot, julienned (about 1 cup)

Heat the water in the microwave for about 1 minute and add the brown sugar.  Stir until the sugar dissolves.  Then, squeeze in the juice from 2 limes (you could also just use bottled lime juice although, I think fresh tastes better).  Next, add the minced garlic, fish sauce, chilies, and sriracha (you could just use the srircha and use more or less based on your own preference, but I find it missing with out the separate garlic and chilies too.  I did not have any chillies so I just used more sriracha this time).  Finally stir in the carrots (you can also use cilantro or green onions and these lend their own flavors, but carrots are my favorite.  I actually bought a food processor just to julienne carrots. It makes the process much easier and I use them for a lot of recipes.  I use the processor for many other things, but this was the main justification for the purchase).  The sauce is best if made ahead of time and allowed to sit for a few hours or even overnight.



This is just a basic guideline.  You can use any meat you want or no meat at all.  You can use any vegetable you like sometimes I add cucumbers, dikon and even some crushed peanuts for crunch.  The variations are endless and it is a quick meal to prepare.

Enjoy.

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